Name: Lemon Possets in Lemon Shells Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: British
Ingredients: 2 cups heavy cream; 2/3 cup granulated sugar; 6 tablespoons fresh lemon juice (from 6 lemons); 1 tablespoon lemon zest; Pinch of salt; 6 lemon halves, hollowed

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Introduction

Lemon Possets in Lemon Shells are a refreshing and elegant dessert perfect for warm weather. This creamy, tangy treat combines the rich texture of a custard with the bright zestiness of fresh lemons, all served in natural lemon cups for a charming presentation.

The image shows three lemon halves filled with smooth, pale yellow cream, each topped with a small fresh green mint leaf. These filled lemon halves are placed inside a white scalloped dish, which also contains a lemon slice at the bottom. Around the dish, fresh lemon halves and whole lemons, along with scattered green mint leaves, sit on a white marbled surface. Two spoons, one silver and one gold, rest next to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1/3 cup granulated sugar
3 tablespoons lemon juice (from 3 lemons)
1/2 tablespoon lemon zest
A pinch of salt
For a larger batch: 2 cups heavy cream
2/3 cup granulated sugar
6 tablespoons lemon juice (from 6 lemons)
1 tablespoon lemon zest
A pinch of salt

Instructions

Step 1: Prepare the lemons by slicing them lengthwise. Carefully scoop out all the lemon wedges using a spoon. Reserve the pulp and press it through a fine mesh strainer to extract the juice.
Step 2: Place the empty lemon halves on a baking sheet and set aside for later use as serving shells.
Step 3: In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt.
Step 4: Heat the mixture until it just begins to simmer, stirring frequently to dissolve the sugar. Avoid boiling; a gentle simmer is ideal.
Step 5: To gauge readiness, pour the cream mixture into a 1-cup or 2-cup measuring cup depending on your batch size once it reaches that volume. Then remove from heat.
Step 6: Stir in the freshly squeezed lemon juice and mix well. Let the mixture cool for 15 to 20 minutes until a light skin forms on the surface.
Step 7: Strain the posset mixture through a fine sieve to remove the lemon zest for a smooth texture.
Step 8: Pour the custard into the reserved lemon halves, filling them to the top. Refrigerate for 3 to 4 hours until fully set before serving.

Tips & Variations

Use Meyer lemons for a sweeter, less acidic flavor.
For an extra silky texture, stir the mixture gently while it cools to prevent skin formation if you prefer.
Consider garnishing with fresh mint leaves or a thin lemon twist for an elegant finish.

Storage

Store leftover lemon possets in an airtight container in the refrigerator for up to 3 days. If kept in lemon shells, cover them tightly with plastic wrap to prevent drying out. Reheat is not recommended; this dessert is best served chilled.

How to Serve

A close-up view of a gold spoon holding a scoop of smooth, creamy white lemon curd with faint ridges on its surface. In the soft-focus background, a white bowl filled with more lemon curd is visible along with a partially sliced lemon showing its pale yellow inside, slightly blurred on a white marbled texture. A woman's hand gently holds the spoon from the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon possets ahead of time?

Yes, lemon possets can be prepared a day in advance. Refrigerate them in their lemon shells and serve chilled for best texture.

What can I substitute for heavy cream?

Heavy cream is essential for the rich, smooth texture of possets. For a lower-fat option, you might try half-and-half, but the dessert will be less creamy and may not set as firmly.